Rack of venison with haggis crust and rosemary jus
- January 2015
- Serves 6
- Hands-on time 30 minutes, oven time 30-40 minutes
Cook up the flavours of Scotland with this recipe for rack of venison with a haggis crust, plus a generous drizzle of rosemary jus. It would make an impressive dinner party main to celebrate Burn’s Night.
- 15.4g (6.4g saturated)
- 20.2g (11.9g sugars)
Plan ahead: order a rack of venison from a good butcher, or go online. If you can’t find venison, a rack of lamb will also work, though the cooking time will need to be decreased slightly. Or use a loin of venison: coat with the haggis crust, roast for 30 minutes, then start checking the internal temperature, as in the recipe. We recommend using a digital probe thermometer to test the meat temperature precisely.
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